The team, led by Yangchao Luo, associate professor, and Mingyu Qiao, assistant professor of innovation and entrepreneurship, applied a mixotrophic approach—combining light-driven photosynthesis with organic carbon feeding. By adjusting carbon and nitrogen levels, they increased protein biomass from about 25% to nearly 50%.
“Through feeding the microalgae with different media—different carbon sources, different nitrogen sources, and different minerals—we tailored their metabolism to produce specific nutrients,” said Luo in the announcement.
The breakthrough carries major implications for poultry production, a cornerstone of the global protein supply. Chickens require methionine, an essential amino acid currently supplied through petrochemical-based feed supplements. High-protein microalgae naturally provide methionine, making them a promising sustainable substitute for chemical inputs.
Beyond animal feed, the protein-rich algae could also serve as direct human nutrition, either as a standalone ingredient or as an additive in fortified foods.
Instead of relying on glucose—an expensive carbon source—the researchers used sodium acetate, a cheaper alternative that can be derived from food waste. With USDA support, the team is now testing acetate sourced from whey, a byproduct of cheese production, effectively closing the loop between food waste and protein supply.
“This proof-of-concept could turn food waste into a very valuable protein supply for human consumption or poultry feed,” Luo explained.
Conventional protein sources face mounting challenges:
Microalgae provide a scalable alternative: fast growth, CO₂ capture, and compatibility with waste feedstocks. Global research suggests algae protein could eventually compete with soy protein concentrate in cost and sustainability.
The project is supported by the U.S. Department of Energy’s Algae Prize, the USDA, the Algae Foundation, and the National Science Foundation Future Manufacturing program. Next steps involve scaling from lab conditions to industrial production and exploring strain improvements to maximize output.
If successful, high-protein microalgae could represent a dual benefit: closing food waste loops while creating sustainable protein inputs for global food and feed markets.
